We love Saturday pancakes at our house. So much so, I probably said the same thing in the last pancake recipe I posted!  I’m a big fan of using whole grains (usually oats) as the base, and sweetening with fruit for extra fibre and flavour.  This version is on rotation whenever we have a glut of apples, especially in winter.

The apples and oats are both great sources of soluble fibre which aids the body by gelling in water and slowing down digestion.  Soluble fibre can help to control blood sugar levels and blood cholesterol and help to reduce the risk of heart disease and diabetes.



1 large apple (or enough apple parts to make the equivalent of one large apple), grated

2/3 cup rolled oats

2 eggs

1 tsp baking powder

½ tsp cinnamon

Pinch salt

Butter, coconut or olive oil for cooking


  1. Add apple, oats, eggs, baking powder, cinnamon and salt to a blender and process until smooth.
  2. Heat a frypan over medium heat.Once the pan is hot, add butter or oil, then add pancake mixture.  Cook for around 2 minutes until golden, before flipping to cook the other side.
  3. Top with maple syrup, chia jam, peanut butter or yoghurt.

Add more plants:

  • Add fruit as a pancake topping – sliced banana, pear, strawberries
  • Add nuts or seeds as a pancake topping – crumbled walnuts, pecans, chopped almonds, pumpkin seeds